San Giusto a Rentennano

San Giusto a Rentennano is a name of Etruscan origin, and the estate overlooks the upper course of the Arbia river. It began life as a medieval monastery of Cistercian nuns called San Giusto alle Monache. In 1204 it was fortified by the Florentines after a treaty established it as their boundary with Siena. Portions of the fortification still stand, including crenellated battlements, a massive barbican wall and underground vaults used today as the estate's ageing cellars. The estate came into the Martini di Cigala family through marriage in 1914. It was inherited by Enrico Martini di Cigala in 1957 and by his nine children in 1992. The partners in the estate company are Anna, Lucia, Elisabetta, Francesco, Alessandro and Luca Martini di Cigala.

• Medieval monastery of Cistercian nuns, San Giusto alle Monache, fortified by the Florentines in 1204 as their boundary with Siena
• In the Martini di Cigala family through marriage since 1914; inherited by Enrico Martini di Cigala in 1957 and by his nine children in 1992
• Partners in the estate company: Anna, Lucia, Elisabetta, Francesco, Alessandro and Luca Martini di Cigala

San Giusto a Rentennano is a family-owned estate managed by Elisabetta, Francesco and Luca Martini di Cigala. They hired the oenologist Attilio Pagli as consultant in 1999 and the agronomist Ruggero Mazzilli in 2007. Rosita Anichini plays a major role in the cellars, and Isidoro Zerial and Mirko Mariottini in the vineyards and olive groves. From 2023 Andrea Baccelli has collaborated with the estate as agronomist and winemaker. Luca and Elisabetta Martini di Cigala manage foreign markets, and administration is handled by Elisabetta Martini di Cigala and Irene Baglio. In 2019 Luca Martini di Cigala was the vineyard manager.

• Management: Elisabetta, Francesco and Luca Martini di Cigala
• Consultants: oenologist Attilio Pagli (hired 1999), agronomist Ruggero Mazzilli (hired 2007); Andrea Baccelli, agronomist and winemaker, from 2023
• Cellar: Rosita Anichini; vineyards and olive groves: Isidoro Zerial and Mirko Mariottini

The estate covers 160 hectares at an average altitude of 270 meters above sea level: 31 hectares of vineyards, 11 of olive groves, 40 of woods and 78 of cultivated and grazing land. The terrain is composed of various soils rich in different mineral components, and the microclimate is marked by considerable day and night temperature differences. The vineyards that supply Percarlo sit on soil dating predominately to the Pliocene epoch, layers of sand and stones 2 to 5 meters deep resting on beds of clay. Percarlo draws on three soil types: roughly 50 percent tufo and sand, 25 percent clay and the remaining quarter galestro. In July and August the team thins the natural growth of grape bunches by 30 to 50%, a green harvest. Only grapes from the estate's own vineyards are vinified, and farming remains largely manual and exclusively organic certified. The olive groves were first certified organic in 2001 by QCertificazioni, and since 2006 the vineyards and the rest of the land have been certified. In 2007 the estate installed a 10 kw solar system that generates 80% of the electricity the farm uses.

• 160 hectares at an average 270 meters: 31 ha vineyards, 11 ha olive groves, 40 ha woods, 78 ha cultivated and grazing land
• Percarlo vineyards: Pliocene-epoch sand and stones 2 to 5 meters deep over clay
• Green harvest in July and August thins bunches by 30 to 50%; estate grapes only; certified organic

The Chianti Classico DOCG is 95% Sangiovese and 5% Canaiolo, fermented in glazed concrete and stainless steel vats for about 14 days and matured in cask and 500 liter oak tonneaux for 10 to 12 months. The Chianti Classico Riserva DOCG Le Baròncole is 97% Sangiovese and 3% Canaiolo, aged in cask and French barrels for 16 to 20 months depending on the vintage, then held a further six months in bottle. Percarlo, labeled Sangiovese di Toscana IGT, is 100% estate Sangiovese selected bunch by bunch from the best zones of the vineyards, with a low yield of 1 kg of grapes per vine; it ferments and macerates with natural yeasts for as long as 35 days, then ages 20 to 22 months in French oak barrels and tonneaux and another 15 months in bottle. Luca Martini di Cigala told Wine Spectator: “Our idea was to produce a Chianti Classico from 100 percent Sangiovese, which at that time was forbidden by the consorzio’s laws”. La Ricolma, a Merlot di Toscana IGT, is 100% Merlot fermented in stainless steel for about 18 days and matured 20 to 22 months in French oak barriques. Vin San Giusto is a sweet passito of 90% Malvasia and 10% Trebbiano: the grapes dry on racks for about 140 days, and the must ferments and develops over six years in small chestnut barrels of 40 to 180 litres, during which 40% evaporates; it contains no added sulfites. Fuori Misura is a Rosato di Toscana from Sangiovese, Canaiolo and Merlot. The estate also produces an extra virgin olive oil.

• Chianti Classico DOCG: 95% Sangiovese, 5% Canaiolo; Riserva DOCG Le Baròncole: 97% Sangiovese, 3% Canaiolo
• Percarlo (Sangiovese di Toscana IGT) and La Ricolma (Merlot di Toscana IGT), each a single variety
• Releases available from May 4, 2026: Chianti Classico 2024, Le Baròncole 2023, Percarlo 2022, Vin San Giusto 2018, Fuori Misura 2025

The estate describes each vintage of Percarlo as having constant characteristics that give it a precise identity, and calls Percarlo, Le Baròncole and Vin San Giusto wines of long ageing potential, Percarlo being a robust expression of the San Giusto a Rentennano terroir. Percarlo's maceration was lengthened to 30 to 35 days in 2006, 500-liter barrels were introduced for the 2010 vintage and 3,000-liter barrels followed in 2013. Wine Spectator's Bruce Sanderson wrote in 2019 that, despite some modernist leanings, Percarlo is a traditional style of Sangiovese, austere in youth and high in acidity and tannins, and that Percarlo needs at least 10 years to reach its peak drinkability. Wine Spectator named the Chianti Classico 2016 Wine No. 3 of its Top 100 of 2019, scoring it 95 points, and its tasting note described a pure core of black currant, blackberry and violet flavors shaded by earth and mint notes.

• Estate: Percarlo has constant characteristics giving a precise identity, with long ageing potential
• Wine Spectator (Bruce Sanderson, 2019): Percarlo is a traditional style of Sangiovese, austere in youth and high in acidity and tannins
• Wine Spectator Top 100 of 2019: Chianti Classico 2016, Wine No. 3, 95 points

Primary sources (producer's own site): https://www.fattoriasangiusto.it/en/, https://www.fattoriasangiusto.it/en/the-farm/our-history, https://www.fattoriasangiusto.it/en/the-farm/owners-and-collaborators, https://www.fattoriasangiusto.it/en/the-farm/terroir-vineyards-olivegroves, https://www.fattoriasangiusto.it/en/the-farm/eco-news, https://www.fattoriasangiusto.it/en/the-farm/direct-sales, https://www.fattoriasangiusto.it/en/contact-us, https://www.fattoriasangiusto.it/en/products/chianti-classico-docg, https://www.fattoriasangiusto.it/en/products/riserva-docg-le-baroncole, https://www.fattoriasangiusto.it/en/products/sangiovese-igt-percarlo, https://www.fattoriasangiusto.it/en/products/merlot-igt-la-ricolma, https://www.fattoriasangiusto.it/en/products/vino-passito-vin-san-giusto, https://www.fattoriasangiusto.it/en/products/rosato-fuori-misura. Secondary sources: Consorzio Vino Chianti Classico producer page (https://www.chianticlassico.com/aziende/fattoria-san-giusto-a-rentennano/), Wine Spectator Top 100 of 2019, Wine No. 3 (https://top100.winespectator.com/2019/wine/3-san-giusto-a-rentennano/), Wine Spectator, Defending Sangiovese, Bruce Sanderson (https://top100.winespectator.com/2019/article/defending-sangiovese/). Where the producer's site and a secondary source disagree, the producer's site governs. Last verified 2026-10-12.